In my kitchen I usually have two dishes, prepared and ready: brown rice and miso soup. I know what you are thinking: that's all that macrobiotics talks about, but you will see from my archived recipes an astonishing array of dishes. Just last week I taught a cooking class and my client was astonished that in 4 dishes we used 10 different vegetables. So why Ojiya? Because it is dark and cold in the morning and because I am just a wee bit tired of oats ( but that will change). Ojiya lifts my spirits and nourishes me on a very deep level. If you read my blog this month: http://absolutelymacro.blogspot.com/ you will see that this inward cycle is important to our well being for the year.
leftover brown rice
leftover miso soup
Mix the two and bring to a simmer. Simmer very gently for 5 minutes.
That's it ! Easy!